Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > First-time Brett help
Reply
 
LinkBack Thread Tools
Old 02-02-2013, 05:22 PM   #1
Marchborne
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Marchborne's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Arlington, Virginia
Posts: 79
Liked 2 Times on 2 Posts
Likes Given: 5

Default First-time Brett help

Well, I need to get some help with this one. I have a partial mash recipe, with honey malt an white wheat, but mostly light DME. Due to brew day mishaps, an already heavy beer ended up at OG of 1.124! I hadn't checked the gravity before pitching, and added 2 vials of WL 566--saison II. After realizing what happened, I let it get down to 1.022 (after a month with just the saison) and pitched 2 vials of Brett C.This all happened before I got a little experience under my belt, and began using starters, etc.

Now, after 6 months, I'm at 1.014. ABV is about 14%. I have two packs of Brett B. Do I make a starter, and pitch 'em, or bottle at this point. I'm just not sure if the bugs will live at 14%.

Thanks in advance.

__________________

"I said something to drink, not something to bathe in."

Therapy is for those unfortunates who've run out of beer.

Marchborne is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 05:25 PM   #2
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,461
Liked 2166 Times on 1464 Posts
Likes Given: 2138

Default

I have no practical advice and will be pretty suprised if anyone can speak to this from direct experience.

That being said, what's it taste like? Sounds interesting!

__________________

Why spend 5 minutes reading when you can just start another thread?

TNGabe is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 05:32 PM   #3
eandersen
Feedback Score: 3 reviews
Recipes 
 
Join Date: Oct 2012
Location: , New York
Posts: 355
Liked 86 Times on 56 Posts

Default

Quote:
Originally Posted by TNGabe
I have no practical advice and will be pretty suprised if anyone can speak to this from direct experience.

That being said, what's it taste like? Sounds interesting!
Seconded I'd love to hear how this is! Can't say I've ever heard of a 14%abv saison!
__________________
eandersen is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 06:05 PM   #4
Marchborne
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Marchborne's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Arlington, Virginia
Posts: 79
Liked 2 Times on 2 Posts
Likes Given: 5

Default

It's a strange one, alright. I had added cascade and citra, as the original experiment was to try out a saison yeast with those hops. There's a very fruity flavor to it now, almost like a demented dubel.. I'm guessing that mostly comes from the Brett C. A little funk, but not much.

__________________

"I said something to drink, not something to bathe in."

Therapy is for those unfortunates who've run out of beer.

Marchborne is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 06:11 PM   #5
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,461
Liked 2166 Times on 1464 Posts
Likes Given: 2138

Default

How's the mouthfeel and how long has it been at the current gravity? Is the taste boozey? If it's stable and drinkable, I'd probably bottle with champagne yeast in stong bottles and hope for the best.

__________________

Why spend 5 minutes reading when you can just start another thread?

TNGabe is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 08:06 PM   #6
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,443
Liked 247 Times on 220 Posts
Likes Given: 2

Default

The fruity flavors will be from the Saison yeast. The funky flavors will be from the Brett.

Brett supposedly will survive to about 18% abv. It can contaminate wine, which is around where you are.

I have no experience with Brett in that high an abv. I have read on these forums that supposedly the Brett you get from White Labs and Wyeast will not go above about 10%. I'm not sure I believe that.

When pitching Brett as a secondary yeast, you want to pitch low. This stresses the yeast and helps develop the rustic flavors. 1 vial is all you needed.

Brett will continue growing for up to a year, and developing flavors for up to 18 months.

I'd suggest not using the second Brett and save it for another batch.

I'd recommend bottling with champagne yeast due to the high abv, and length of time it's been sitting. Add the champagne yeast to the bottling bucket. There is no concern that the champagne yeast will over-carbonate the beer; there are no sugars left that the yeast will eat, so it will only use up the priming sugar.

Good luck.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2013, 01:31 PM   #7
badlee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Thailand, Chiang mai,Thailand
Posts: 1,313
Liked 70 Times on 59 Posts
Likes Given: 15

Default

God i love that description: demented dubel!
It makes me want one.

__________________
badlee is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2013, 05:30 PM   #8
Marchborne
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Marchborne's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Arlington, Virginia
Posts: 79
Liked 2 Times on 2 Posts
Likes Given: 5

Default

Many thanks for all of the feedback -- looks like I'll bottle it with the added champagne yeast.

I had planned on calling it "Saisonodon," (my 7yr old's idea), but I might just have to go with the "Demented Dubel" after all.

__________________

"I said something to drink, not something to bathe in."

Therapy is for those unfortunates who've run out of beer.

Marchborne is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2013, 12:30 PM   #9
jmzcustomz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Posts: 45
Liked 5 Times on 4 Posts

Default

I like the Demented Dubel.

Sounds like your brew day for your first Bret went like mine. I shall follow this and see how it goes.

__________________
jmzcustomz is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First time using Brett Grantman1 Recipes/Ingredients 10 10-24-2012 12:48 PM
Brett c. clearing time nberk Lambic & Wild Brewing 3 07-14-2012 12:44 AM
First time w. Brett questions - Saison Ernie Diamond Lambic & Wild Brewing 9 09-26-2011 11:45 PM
about time for my all brett beer killian Lambic & Wild Brewing 13 02-01-2010 02:57 AM
Is it time to bottle this Brett pale ale? HairyDogBrewing Lambic & Wild Brewing 5 05-04-2009 04:10 PM